Years ago, when I worked for the Jewish sustainability organization, Hazon, (recently renamed Adamah), my boss Nigel used to talk about Passover as the “freedom from” holiday. The holiday of Shavuot that follows seven weeks later, meanwhile, was the “freedom to” holiday.
In other words, he explained, Passover commemorates the Israelite’s freedom from enslavement in ancient Egypt. Passover is about the unshackling, the crossing through, the setting of boundaries. It’s about pushing forward without knowing what’s next.
Shavuot, when the Israelite’s received the Torah from God on Mount Sinai, commemorates their freedom to become the next iteration of themselves as a people. Shavuot, then, is about the wandering and discovery, the struggles and joy that come with stretching out, the trying on something new.
Both holidays are freedom-focused in their way because becoming truly “free” does not only mean no longer being held back. It also means having the space (be it physical, structural, or emotional) to grow.
So as we get ready for Passover this year, I’d invite each of us to think about the places in our lives, in our families, and in our communities where we can strive to be more “free from” the things that hold us back and “free to” explore the things that bring us closer to peace and wholeness.
Feel free to share your “free from” and “free to” thoughts in the comments section. You might just inspire someone else!
Your Passover Menu: Let’s Go!
Passover starts at sundown, one week from today. Are you feeling a little stressed about your seder menu? Never fear, I’ve got you covered.
This curated seder menu includes a mix of classic and fresh flavors, options for chicken and/or vegetarian matzo ball soup, a nut-free flourless chocolate cake, great vegetable sides (and a stately vegetarian main!), and a gefilte fish terrine recipe by the folks behind Gefilteria. If you’ve already been planning the seders for weeks, a slightly scaled down version would also work for a Passover Shabbat dinner.
For newly-joined newsletter subscribers (hi!), last month I launched the first monthly Shabbat dinner menu (with a shopping list)—an exclusive newsletter feature for paid subscribers.
For long-time subscribers, let me know: did you make some/all of last month’s Shabbat menu? What worked/didn’t about the format? Any feedback is super welcome!
Herby Stuffed Acorn Squash
This stuffed acorn squash is secretly my favorite recipe in the Passover seder menu. The squash is creamy and caramelized, the quinoa is hearty and satisfying, and the orange zest, cinnamon, and heaps of fresh herbs and dried fruit make it taste anything but ordinary. Serve it as a main course for the vegetarians at your table, or cut the cooked and filled squash in half and serve as a side.
Serves 6 as a main dish or 12 as a side dish
1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
3 medium acorn squash, halved lengthwise, and seeds removed
Kosher salt, and freshly ground black pepper
¾ cup quinoa, rinsed well and drained
1 ¼ cups water
½ cup dried cranberries
¼ cup golden raisins
½ cup toasted pepitas (or sliced almonds)
4 scallions, thinly sliced
½ cup flat leaf parsley, finely chopped
1 packed teaspoon grated orange zest
½ teaspoon ground cinnamon
Preheat the oven to 400˚F and line a large baking sheet with parchment paper. Drizzle the olive oil evenly across the squash halves, rubbing it into the flesh and skin sides. Sprinkle the squash halves with salt and pepper and place them, cut side down, on the baking sheet. Bake until completely tender and caramelized, 35 to 40 minutes, then remove from the oven and set aside, cut side up. (Leave the oven on.)
While the squash roast, add the quinoa and water to a medium saucepan set over medium-high heat. Bring to a boil, then lower the heat to low, cover the saucepan and cook until the water is fully absorbed, 12 to 15 minutes. Remove from the heat and let stand, covered, for 10 minutes, then fluff with a fork.
Transfer the fluffed quinoa to a large bowl and let cool slightly. Add the cranberries, golden raisins, pepitas, scallions, parsley, orange zest, cinnamon, ½ teaspoon salt and ¼ teaspoon black pepper. Stir well to combine then taste and add more salt, if needed.
Divide the quinoa mixture evenly among the squash halves, and drizzle tops with olive oil. Return the squash to the oven and bake until the quinoa mixture is lightly golden, 10 to 15 minutes. Serve hot or warm.
PORTICO in Food & Wine!
The April issue of Food & Wine features the recipe for Jewish-Style Fried Artichokes (Carciofi alla Giudia) from Portico: Cooking and Feasting in Rome’s Jewish Kitchen. The story accompanying the recipe also shares a bit about Roman Jews’ centuries-old obsession with artichokes. Pick up a print copy, or find the story here.
Also a reminder that if you preorder Portico in the next two weeks, you can get a sneak peek of the Passover-friendly Lemony Almond Cake (Bocca di Dama) recipe. Submit your proof of preorder here before April 13!
Elsewhere on Substack (and Beyond)
Anne Byrn’s moving and heartfelt newsletter about this week’s horrific shooting in her hometown of Nashville, Tennessee is very much worth reading. I think she was brave to write it, and I am honored to call her a friend and colleague.
Professor Emily Oster’s interview with Megan Ranney on “Understanding Gun Violence” is also worth a listen.
In light of Bibi Netanyahu’s attempted coup/power grab in Israel (and the remarkable show of resistance by people in Tel Aviv, Jerusalem, and elsewhere right now), I want to share a recent sermon by Rabbi Sharon Brous of IKAR. It lays out the issues clearly and offers a powerful—and hopeful—path forward.
If you are feeling like I am—deeply worried about the future of our planet (and our kids’ ability to thrive here)—The Union of Concerned Scientists made an easy-to-use, action-oriented website. I have found that taking action is also the only way to quell my overwhelming anxiety.
Freedom from - regret
Freedom to - feel all feelings from sorrow to joy & peace